In theory stuffing a pepper, or really any food,
with more food sounds delicious.
But I’ve had my fair share of stuffed peppers that were either bland or just bleh.
But rather give up on stuffing delicious things into delicious peppery things (a practice of which is enjoyed by cultures all over the world), I decided to see if I could take a stab at it myself. And I ended up really enjoying this southwestern spin on stuffed peppers.
By boiling the peppers beforehand, you’re left with a much easier edible pepper in which you can stuff your rice, meat, and beans. Feel free to experiment with the flavors to your liking.
Time You’ll Need
- 20 minutes prep
- ~1 hour cooking
What You’ll Need
- 4-6 large green peppers
- .4 oz canned green chiles
- 1 ½ cups of your favorite salsa
- ½ cup sliced n’ diced jalapeno
- 1 tbsp chili powder
- ½ cup chopped onion
- 3 cups of water
- 2 tsp salt
- 1 cup of shredded taco cheese
- 1 pound ground beef/ or turkey
- 1 can of black beans (optional)
- 1 packet of favorite taco meat seasoning
- ~1 cup of white rice (you can use brown, but be prepared for longer cooking times)
What You’ll Do
- Cut the tops of each pepper, take out the seeds and the rest of the inner membrane.
- Boil the peppers in a large pot for 5 minute.
- After 5 minutes are up, remove the peppers, drain any excess water, season the insides with dashes of salt and chili powder, and let them cool.
- Preheat oven to 350.
- Prep the veggies! Chop onion and jalapeno and leave them off to the side for now.
- In another pot, bring 3 cups of water to a boil, add rice, jalapeno, onion, chili powder, beans, and any other seasonings to taste. Cook until rice is soft and done. Drain any excess water and add cheese and salsa. Mix everything together.
- Cook the ground beef (or turkey) until browned. Add the taco meat season and stir that in over a medium low heat until mixed.
- Add the meat to the rice, mix well.
- Scoop the mixture into each pepper. Stuffing the shit out of them. Add another layer of cheese on the top.
- Place on a baking sheet, cook for about 10-15 minutes. Then enjoy! Preferably with a margarita.
